9/28/16

Two-Hour Buns

3 c. warm water
2 or 3 tbsp. honey (or 1/2 c. sugar)
1/4 c. oil
1 tsp. salt
2 tb. yeast (I use Fermipan; if you use the kind that is mixed with liquid and sugar and then you wait a few minutes before adding it to your dry ingredients, you probably use the same amount.)
2 eggs
8 c. flour (I use half whole-wheat and half white)

Mix half the flour with the yeast.
In a separate bowl, whip the eggs, oil, honey and water, and add it to the flour mixture. Blend well.
Mix the remaining flour with the salt and add it.
Let rise 15 minutes.
Punch down and form into buns; place on a greased baking sheet.
Cover and let rise one hour.
Bake at 350F for 15-18 minutes.

The original recipe (Thanks, Cathy!) called for all white flour, and sugar instead of honey, and those were delicious buns too.
To keep a soft top without giving them a milk/egg/butter brush when they come out of the oven, I take the damp dishtowel that keeps moisture in during the rising stage and lay that over the buns while they cool.